Butterball gives foodservice operators more turkey options
Aug. 16, 2017
by MEAT+POULTRY Staff
Three new styles of sliced turkey breasts are designed to appeal to sandwich eaters and restaurant operators.
GARNER, N.C. – Butterball Foodservice, a division of Butterball LLC, has introduced three new styles of oven-roasted and smoked sliced turkey for the foodservice segment. The new offerings include: Sliced Oven Roasted Turkey Breast, Sliced Smoked Turkey Breast and Browned in Oil Turkey Breast.
The company cites recent consumer research from Technomic that indicates the benefit of sliced turkey for sandwich-based operations appeals to diners while ensuring efficiency for the foodservice establishment.
According to Butterball, “Sliced turkey brings added convenience and savings to the sandwich-making process by helping cut down on labor, control costs and increase kitchen safety. The meat is pre-sliced and ready to use right from the package, expediting sandwich assembly. Each slice is the same size and weight, providing precise portions and the ability to better manage ingredient costs.”
Technomic research quoted by Butterball concludes that consumers eat an up to four sandwiches per week on average and that as many as 40 percent of them are seeking more turkey options on restaurants’ sandwich menus.
“Making our turkey lineup even more diverse allows our customers to give more options to diners who don’t want the same old sandwiches, said Steve Canale, Butterball’s senior vice president. “We encourage chefs and operators to use our pre-sliced turkey to differentiate their menu and save costs while helping their employees do their jobs more easily.”